- 1/4 cup butter, divided
- 1 egg
- 3/4 cup milk
- 3 tablespoons butter, softened
- 2 tablespoons white sugar
- 2 cups self-rising flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
Cream Cheese Frosting:
- 3/4 cup confectioners sugar
- 8 ounces cream cheese, softened*
- 1/4 cup butter, softened (optional)
- 1 tablespoon vanilla extract
*To soften cream cheese, I put in in the microwave for 30 seconds
Preheat oven to 400 degrees F (200 degrees C).
Brush a 9-inch square baking dish with 2 tablespoons melted butter.
Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
Turn dough out onto a floured* work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with melted butter.
Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish.
Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
Bake in the preheated oven until rolls are set, 20 to 25 minutes.
Beat confectioners’ sugar, cream cheese, 1/4 cup softened butter (optional), and vanilla extract together in a bowl until frosting is smooth.
Top hot cinnamon rolls with cream cheese frosting.
*Be very generous with the flour as you may need more to prevent it from sticking to your surface. The dough is very sticky and soft.
Kayti McGee’s Screwmates is the inspiration for these delicious cinnamon rolls!
Hope you enjoy these quick and simple, from scratch Cinnamon Rolls from Shannon!